I just did a Saison with 3711 and mostly Sorachi Ace hops. I just bottled a week ago so I can't tell you how it is yet although the samples tasted pretty good. I can post the recipe if you're interested.

I'm doing extract, the 3711 took it from 1057 to 1008.

If you want to increase fermentation temp I have a cheap suggestion. I put my primary in a large plastic tub, filled it with water (like a swamp cooler) and used an aquarium heater. I did wrap the whole thing in a blanket. I was able to ferment at 75 F with an ambient temp of ~58 F. Whole setup costs ~$25 bucks. Aquarium heater from amazon and plastic rope handle tub from Walmart.

If you use the sorachi only at 60, you won't get it's lemonyness. You can add some at zero and/or in the dry-hop. I have a sorachi/saaz Saison right now that's nice. I swear it tastes different every time I try it.

If you want to ferment it hot, just pitch your yeast when the wort is under 90 degrees (don't do this if you're not using saison yeast!). Most of the heat-derived flavors are gained in the first day or two. Heating it up after that will quicken the pace, but not greatly alter the flavor.

Notes: Black pepper up front, but quickly fades - 3711 taste with New Zealand hops/citrus character the rest of the way. Surprisingly enough - I could get that raisiny Special B character in the background - very easy to drink, tested on those who've only drank macro brewed beers - I'd say its comparable in taste and look to Southhampton Saison or St. Feuillien

Update: with one week in the fermenter, the 3711 took it from 1.059 to 1.003! I was shocked. The sample I pulled tasted great - good lemony flavor from the Sorachi Ace and spice from fermenting around 83.